Go Back
–+ servings
Chocolate Cherry Cookies

Chocolate Cherry Cookies That Melt in Your Mouth

These Chocolate Cherry Cookies feature a rich ganache filling and melt-in-your-mouth texture, making them a delightful treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 26 minutes
Servings: 32 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups all-purpose flour Spoon and level to avoid excess flour.
  • 0.5 cups Dutch-process cocoa powder Substitution: Semi-sweet cocoa can be used but may alter flavor depth.
  • 0.5 teaspoon baking powder
  • 1 pinch sea salt Regular salt can be substituted.
  • 0.5 cups unsalted butter Use softened butter for easier mixing.
  • 0.5 cups light brown sugar Can substitute with dark brown sugar for a richer flavor.
  • 0.5 cups granulated white sugar
  • 1 teaspoon vanilla extract
For the Ganache Filling
  • 1 cups chocolate (chopped) Substitution: Any quality dark chocolate can be used.
  • 0.5 cups heavy cream Can substitute with coconut cream for a dairy-free option.
  • 0.25 cups cherry preserves Alternative: Fresh chopped cherries can be used if preserves are not available.

Equipment

  • mixing bowls
  • electric mixer
  • Baking Sheet
  • saucepan

Method
 

Step-by-Step Instructions for Chocolate Cherry Cookies
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat together the butter, light brown sugar, and granulated sugar until light and fluffy.
  3. Add the egg yolks and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
  4. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated.
  5. Portion out the dough into 32 balls and place them on a lined baking sheet. Refrigerate for 1 hour.
  6. Preheat your oven to 350°F (175°C). Bake the chilled dough for 9-11 minutes.
  7. After baking, gently redefine the indents in the centers and cool on the baking sheet.
  8. Heat the heavy cream until just boiling, pour over chopped chocolate, and stir until smooth. Add the cherry preserves.
  9. Once cooled, fill each cookie indent with ganache and chill for 10-15 minutes to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Measure flour properly by spooning and leveling it. Chill the dough to keep its shape during baking. Monitor baking time for best results.

Tried this recipe?

Let us know how it was!